Oh, pecan pie cookies are like little bite-sized versions of the classic pie—sweet, nutty, and a little gooey! Here’s a solid recipe:
Ingredients
For the cookie base:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
For the pecan pie filling:
- 1 cup chopped pecans
- ½ cup corn syrup (or golden syrup)
- ¼ cup brown sugar
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
Instructions
- Preheat oven:
- 350°F (175°C) and line a baking sheet with parchment paper.
- Make the cookie dough:
- Beat butter, brown sugar, and granulated sugar until creamy.
- Add eggs and vanilla, mix until smooth.
- Gradually mix in flour, baking soda, and salt until a dough forms.
- Shape the cookies:
- Scoop tablespoon-sized portions of dough onto the baking sheet, leaving space between each.
- Flatten slightly with your hand or a spoon.
- Prepare the pecan filling:
- Mix chopped pecans, corn syrup, brown sugar, melted butter, and vanilla in a bowl.
- Top the cookies:
- Spoon a small amount of pecan filling onto each cookie.
- Bake:
- Bake for 12-15 minutes, until edges are lightly golden.
- Let cool on the sheet for 5 minutes, then transfer to a wire rack.
- Optional:
- Drizzle with melted chocolate for an extra treat.
These cookies are soft, chewy, and have that classic pecan pie flavor in every bite.
If you want, I can also give a shortcut version that uses pre-made cookie dough for even faster pecan pie cookies. Do you want that version too?
